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Stuffed Shells

Indulge in these delicious pasta pockets filled with creamy cheese and zesty marinara, perfect for family gatherings and cozy dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Filling
  • 26 pieces Jumbo Pasta Shells Cooked al dente.
  • 2 cups Ricotta Cheese Provides a creamy texture.
  • 2 cups Mascarpone Cheese or cottage cheese Make sure it's Halal-compliant.
  • 1 cup Shredded Mozzarella Cheese For a gooey, melty topping.
  • 1/2 cup Grated Parmesan Cheese Adds depth of flavor.
  • 1 teaspoon Italian Seasoning Blend of dried herbs.
  • 2 cups Marinara Sauce Use favorite store-bought or homemade.
  • Salt and Pepper to taste For flavor elevation.
  • Fresh Basil For garnish (optional).

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse under cold water.
  2. In a mixing bowl, combine the ricotta, mascarpone, half of the mozzarella, grated Parmesan, Italian seasoning, salt, and pepper. Mix until smooth and creamy.
Assembly and Baking
  1. Fill each cooked shell generously with the cheese mixture.
  2. Spread half of the marinara sauce in a baking dish. Arrange the stuffed shells in a single layer and pour the remaining sauce over them. Sprinkle with the remaining mozzarella.
  3. Preheat the oven to 375°F (190°C), cover the dish with foil, and bake for 25 minutes. Remove the foil and bake for another 10 minutes until bubbly and golden.
  4. Let cool for a few minutes before serving, garnished with fresh basil if desired.

Notes

Consider Halal-friendly or vegan cheese for dietary needs. Let the stuffed shells sit for 10 minutes after baking for better flavor. Avoid overcooking the pasta to prevent tearing.